This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content - including nine completely new chapters - with the latest developments in technology, processes and materialsNow includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging INDICE: Part 1: Physical chemistry fundamentals for food packaging Ch 1: Food packaging technologies and innovations: review Ch 2: General characteristics of packaging materials Ch 3: Mass transfer through packaging materials Ch 4: Surface chemistry for foods and packaging materials Ch 5: Plasticization and polymer morphology Part 2: Active and intelligent packaging Ch 6 Active packaging review Ch 7 Antioxidative packaging system Ch 8 Antimicrobial packaging system Ch 9 Intelligent packaging for foods and agri-foods products Part 3: Edible coating and films Ch10 Edible coatings review Ch11 Processes and applications for edible coating/film materials from agropolymers Ch12 Edible coating and film materials: proteins Ch13 Edible coating and fil materials: carbohydrates Ch14 Edible coating and film materials: lipids and lipid emulsions Part 4: Biopolymer Packaging Ch15 Bio-plastics: chemistry and physics Ch16 Utilization of biopolymers for packaging industry Ch17 Thermoplastic starch Ch18 Composite materials with nano-particles Part 5: Commercial food packaging innovations Ch19 Modified atmosphere packaging for fruits and vegetables Ch20 Modified atmosphere packaging for meats, poultry and fish Ch21 Modified atmosphere packaging for ready-to-eat products Ch22 Microwavable packaging Ch23 Packaging for non-thermal processing Ch24 Eco-design for packaging innovations Ch25 New packaging technologies and materials for fast-moving consumer products
- ISBN: 978-0-12-394601-0
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 624
- Fecha Publicación: 24/10/2013
- Nº Volúmenes: 1
- Idioma: Inglés